Barley Risotto with Baby Artichoke

by Anna on August 12, 2010

in Risotto,Technique,Vegetarian

Hi guys! I know I was a bit MIA but I’m having a writer’s block (if we can call my blabbing here writing). Yes …it happens sometimes, I’m Googling my brain for some interesting subjects but all I can hear are crickets. LOL What to do? I haven’t done much…nothing glamorous at least, no fancy vacation, just work…and boring stuff. *Sigh* I think I need a cocktail with little umbrellas something to cheer me up a little. Any ideas? Anyways…I made this risotto today with this ever so cute baby artichoke, artichoke is a bit of a mystery to me, Most of the time I have to go online for some video of “how to” and believe me there are plenty. Isn’t Internet wonderful? Well… I don’t know if I can call this a true risotto because I have used pearl barley instead. It’s not the first time that I use barley for risottos you can see it here, I find that it work pretty well; the only difference is that it has a bit of a bite and an even nuttier flavor. The radishes were a bit of a stretch but it worked for me. It gave my risotto a crunchy fresh flavor. For some Blackberry Coconut Cake please check my dessert site.

Barley Risotto with Baby Artichoke


  • 3/4 cup minced onions
  • 1 teaspoon minced garlic
  • 1-tablespoon olive oil
  • 4 cups vegetable stock or water
  • 1 1/2 cups pearl barley
  • 1/4 cup dry white wine
  • 1 cup grated Parmeggiano cheese
  • 8 to 10 baby artichokes
  • ½ cup of peas
  • ½ cup of shaved radishes


Here is a video of how to clean and cut the baby artichokes. Then Add trimmed cut in half Baby Artichokes to enough boiling water with a drizzle of olive oil, salt, and lemon juice to flavor the Artichokes. Cover tightly and simmer just until tender, about 15 to 20 minutes (time will vary depending on how many Baby Artichokes you are cooking at a time). Drain well. Set a side.

Heat the olive oil in a saucepan. Add the garlic and onions and cook them for 2 minutes over medium high heat. Add the pearl barley and cook it for 5 minutes to slightly toast the grains. Add the white wine and cook for a minute then add 3 cups of the stock or water, and some salt. Bring the barley to a boil then cover and reduce the heat to medium. Cook the barley 25 minutes. Add the remaining stock and the peas Cook for 10 minutes. Stir in the cheese and correct the seasonings. Add the artichokes and radishes.